Posts Tagged ‘2014

28
Dec
14

turkey cabbage soup

In my humble opinion, one of the best gifts a chef could receive after  being served Thanksgiving dinner  would be the carcass of that turkey,  sounds weird , but a turkey frame, hands down makes the best turkey  stock/soup. In fact by now, the broth/and soup from the Thanksgiving bird is gone and the frame from Christmas turkey simmered today in vegetable broth till the remaining meat fell from the bones into the broth.

A bit of change up from my usual  soup, A cabbage that I was going to use for slaw but never got around to using was shredded. I added it to stock and  the meat that was picked from the bones, about 1/2 of the cabbage. A quick  WP search for a similar recipe* suggested I add potatoes. They were now diced, nuked in the microwave , added. A quick chop of celery, diced small, was thrown in. The entire pot heated through, seasoned (dried red pepper flakes and dill weed) and served.

 

IMG_6991 *https://cookinginsens.wordpress.com/2011/11/19/lamb-and-cabbage-soup/

You could of course add grated cheese and green onion garnish, but I consumed a bowl while writing this entry….  !

What ! no onions or garlic ?

27
Dec
14

Spicy meatballs with noodles

From 12/13/14….

In a recipe like this the measurements are not exact but…..

to ground meat, add about 1/8 teaspoon of:
Ground cloves
Ground allspice
Ground cinnamon
Dried ginger
Salt
Pepper
Red pepper flakes
Minced yellow onion
Ground cumin
Granulated garlic
Bread crumbs
Ground spent grain
Ketchup
One egg

form into meatballs, fry, broil, bake whatever.

IMG_6717

Into the drippings, add onion….  IMG_6718

 

IMG_6719

 

shredded carrot….

 

IMG_6720

 

 

add broth etc,  __________,____________,_________IMG_6721

 

reduce , stir , thicken……..IMG_6722

make noodles…..

IMG_6723 IMG_6724

finish sauce……cream, sour cream, milk , yogurt etc.

IMG_6725

boil noodles…..

IMG_6726

 

Plate ……IMG_6727

Add sauce,( I suppose you could add the meatballs to the sauce in the pan and heat through…….)

IMG_6728Yep, a bit of a change up from the traditional tomato based sauce.  Do you have a tolerance for spicy foods ?

21
Dec
14

Hearty tomato sauce with chili beans

From December 8th
Utilizing what’s in the kitchen.

pork neck pieces*
flour
salt
pepper

oil, bacon fat etc.
*******************************************************************************
very fine dice the following so they incorporate into the sauce.
A food processor for this.
onion
celery
carrot
garlic
(green peppers would be a good addition)
*******************************************************************************
1 tomato paste, small can
tomato sauce, 14 1/2 oz can
whole peeled tomato, 14 1/2 oz can, break up with hand
stock, (turkey, or other) as necessary
Italian seasonings lightly
hot pepper flakes, to taste
wine, strong red, to taste
*******************************************************************************
red beans, in this recipe I used dry red beans.
*******************************************************************************
Flour the pork neck pieces with seasoned flour and brown on all sides.
Remove the neck pieces and add finely chopped onion, celery, carrot, and garlic,
Sautee till wilted and soft. Add the rest of the ingredients less the beans, and return the neck bones to the sauce.
Simmer over very low heat and watch for scorching ,if necessary use a heat deflector, till most of the meat falls from the neck bones.
A very thick and hearty sauce at this point,  it rises and slowly,and  large bubbles are emitted from the sauce, watch out for hot splashes, cover.

(or thin with stock to avoid the lava like eruptions.)

Fish the neck bones from the sauce and reserve for a chef’s meal. (with bread). There will still be some tasty meat left on the bones.

Adjust the sauce viscosity and taste as necessary. Best cooled and refrigerated at this point.

Mason jars or containers from take out are good for this.

This sauce can be used as a base at this point for other recipes, pasta, rice, pizza  etc.

The pork from the bones adds much flavor. IMG_6712

************************************************************************************

Soak overnight (dry) red beans in water and boil the next day.
Alternatively use canned beans

Mix the beans with the sauce, season  and thin as necessary.

IMG_6713

garnish with cheese and onion

IMG_6714

 

IMG_6715

pork neck pieces* found these at the store, inexpensive and loaded with flavor.
Didn’t have an idea at the time of purchase what to do with them.
Decided they would add a nice flavor to a tomato base sauce.

14
Dec
14

fruit crisp

I’m sure everyone has made a version of this using different fruit.

IMG_6403add brown and white sugar together

IMG_6404flour

IMG_6405cut in butter

IMG_6406sprinkle the mixture over fruit

IMG_6407bake in a moderately hot oven

IMG_6408

IMG_6409good alone , but better with ice cream, or (whipped) cream.

14
Dec
14

Roasted Veggies with barley

   Too simple…
Prepare barley

1 cup barley to 2 1/2 cup water
While the barley simmers, cut and dice vegetables.
Fennel
White onion
Green onion
Garlic
Carrot
I used a almost a whole fennel, including some of the stems diced like celery.

Medium dice on the bulb, and some of the fennel tips.
White onion, medium dice.
Green onions, medium dice, both the white portion and green stems.
Carrots cut to similar size.
Toss with salt, pepper, oil, a bit of rosemary.

IMG_6729
Cut a piece of parchment paper about double the size of the baking sheet. Center the parchment paper on the baking sheet, add the veggies and fold and seal the paper, all edges to enclose the veggies.
Bake in a moderate oven for about an hour.

IMG_6731
The fennel is very flavorable with the accompanying veggies , no other seasonings were needed.

IMG_6733
Serve over barley.

IMG_6732

The texture of the veggies were just right, not mushy, not too crisp.

With added broth, would be a good soup.

12
Dec
14

shopping

shopcurrent prices

05
Dec
14

ox tail stew

 

Ox tail , a different cut of meat to consider for stew or soup in place of stew beef. I looked up recipes both for oxtail soup and stew . Most are similar in content and preparation  and usually just the gravy or broth thickness will determine whether it’s stew or soup.  I divided the ox tail pieces so I could use them for two recipes.
IMG_6465

Flour the pieces of meat and brown well . The flour can be seasoned. Add a small amount of salt and pepper and other seasonings as desired.

IMG_6466

 

In a heavy pot, brown the floured ox tails in oil on all sides.

IMG_6467

 

 

IMG_6468

 

Gather veggies to complete the stew.

 

IMG_6469

P rep the veggies and saute

IMG_6470

A small amount of broth added to the pot after the veggies are removed.

IMG_6471

Instead of wine, I had some frozen grapes that were used to make wine. actually a pyment.

IMG_6472

The broth was strained.

IMG_6473

Now, all the ingredients were placed in a crock pot.

IMG_6474

This recipe was made to be served later, after cooking in the crock pot for several hours, the stew was cooled and refrigerated over night.

IMG_6480

Remove the congealed fat, pull out the oxtails and de-bone.

I save the congealed fat in the fridge for sauteing in other recipes.

   IMG_6483

Add the ox tail meat back into the stew, adjust seasonings and both thickness as necessary.

IMG_6484

I containerized the stew and saved in  the freezer for later meals.

IMG_6485

Later in the week, prepared as a meal. Some peppers and mushrooms added.

IMG_6581

A hearty, tasty stew.

IMG_6582




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